Apple's falling fruit and other extinct fruit will soon spoil and deteriorate if not processed. How to deal with these uneatable fruits is directly related to the economic interests of fruit farmers. Here, the apple sauce processing method is introduced for reference by fruit growers and township food processing plants.
First, the apple sauce processing process Drop fruit and other fruit processing - cleaning - peeling core to go handle cut - heating softening - beating - sugar enrichment - cans - sterilization - labeling.
Second, technical operation points and precautions
1. Treatment of fruit drop, etc.: The quality of the jam directly affects the quality and flavor of the jam. In addition to rotten fruit, the fruit surface has general stains or defects, such as insect eyes, small spotted spots, and appearance mechanical damage, which have no effect on the jam. But the unfruitful little fruit of Tai Sang has astringent taste and the taste of raw apple, eliminating the need for it. In addition, the insect part and the dried cockroach should be cut off before cleaning, and the decayed part should be dug up.
2. Washing: Pour the dropped fruit into the tank with flowing water and wash it together. Pay attention to the cleaning time to be short. Wash out immediately, so as not to wash too long, soluble fruit candy acid dissolved out.
3. Peel the sap to the stalk: Cut the washed apple, remove the nucleolus, remove the stalk, and cut into pieces. Note that this process must be carried out in a clean environment. Workers must follow the Food Sanitation Act. The requirements are to wear overalls, work caps and hands to wash.
4. Add water to heat and soften: Pour the cut fruit into the boiling water pot (water should be as few as possible), it is best to use stainless steel sandwich pot with steam heating, if there is no sandwich pot, use a slow fire when cooking with a large pot, So as not to paste pot. Heating for 15-20 minutes causes the apple to soften completely.
5. Beating: The softened fruit pieces were beaten in a pulper with a sieve size of 0.7-1.0 mm.
6. Ingredients: Add fructose and citric acid to 100: 250 kilograms of fruit pieces to add 12.5 or 17.5 kilograms of sugar and 15 or 20 grams of citric acid. The acidity and sugar content of the pulp can also be adjusted according to the taste of the people in the region where the product is sold.
In addition, the ingredients are first dissolved in 20% water, boiled and filtered to remove impurities in the sugar.
7. Concentration: Pour the filtered sugar into the pulp first, stir it down, heat and concentrate, and then pan it when it is concentrated to 65% solids. Add citric acid (with a small amount of hydration solution) before mixing and stir.
Bulk jams should be pre-preserved before the pan (ie, 0.05% sodium stannous or sorbic acid). When added, the preservatives should be mixed with a small amount of water-soluble and puree.
8. Canned: It is best to use a 250-gram four-screw cap bottle. Wash the inner wall of the bottle and dry it before bottling. When the temperature of the sauce drops to 85 degrees Celsius, the bottle can be bottled, and the bottle cap should be tightened immediately after the bottle is filled. The bottle cap should also be cleaned and sterilized in advance and controlled to be clean.
9. Sterilization: The pulp shall be sterilized by boiling for 20 minutes immediately after being bottled, then gradually cooled at 65 degrees Celsius and 45 degrees Celsius, and finally the bottle is removed; The retention period is 1 year. Ji County Agricultural Information Center
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